¼ cup warm water (60 mL), divided, plus 1 teaspoon
2 teaspoons active dry yeast
¼ cup sugar (50 g)
4 cups bread flour (500 g)
3 teaspoons kosher salt
3 large eggs, divided
8 tablespoons unsalted butter, room temperature
Caramelized Onions
2 tablespoons olive oil
4 yellow onions, thinly sliced through the root end
1 tablespoon kosher salt
½ cup water (120 mL), divided
½ cup dry red wine (120 mL), divided
Aioli
2 large egg yolks
1 garlic, grated
1 teaspoon dijon mustard
½ cup grapeseed oil (120 mL)
¼ cup extra virgin olive oil (60 mL)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 lemon juice
Burger
¾ lb sirloin (340 g), cubed and frozen for 30 minutes
¾ lb beef chuck (340 g), cubed and frozen for 30 minutes
¾ lb boneless short ribs (340 g), cubed and frozen for 30 minutes
1 teaspoon kosher salt
1 teaspoon black pepper, freshly ground
4 slices gruyère cheese
1 cup fresh arugula (30 g), for serving
french fry, for serving
Special Equipment
1 meat grinder, frozen for 30 minutes
How to Make It
1. Step
Make the brioche buns: In a liquid measuring cup, combine the milk, ¼ cup (60 ml) water, yeast, and sugar, and let stand until foamy, about 5 minutes.
2. Step
In the bowl of a stand mixer fitted with the dough hook, add the flour and salt, and mix on low speed.
3. Step
With the mixer running on medium-low speed, add the yeast mixture and mix until just combined.
4. Step
Add 2 of the eggs and mix until the eggs are combined and the dough looks sticky, about 1 minute.
5. Step
Add the butter 1 tablespoon at a time, and mix until incorporated into the dough. Continue mixing on medium speed for 8 minutes, until the dough is smooth and comes together in a taught ball.
6. Step
Transfer the dough to a greased bowl and covered with plastic wrap. Let rise for 1 hour, or until doubled in size.
7. Step
Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
8. Step
Divide the dough into eight equal portions and roll into even balls. Flatten the balls into 3-inch discs and place on the prepared baking sheet. Cover with a kitchen towel and let rise for 30 minutes.
9. Step
In a small bowl, whisk together the remaining egg and teaspoon of water. Brush the egg wash over the buns.
10. Step
Bake for 15-17 minutes, until the buns are deep golden brown. Let cool to room temperature before serving.
11. Step
Make the caramelized onions: Heat the olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the onions and stir until well coated. Cook the onions for 30 minutes, stirring occasionally, and season with salt. Add ¼ cup (60 ml) of water and scrape up any brown bits on the bottom of the pan. Continue cooking for 30 minutes, until the onions are golden brown, then add the remaining ¼ cup (60 ml) water, scraping up any brown bits. Cook for 30 minutes more, then add ¼ cup (60 ml) of wine, scraping up any brown bits. Cook for another 15 minutes, then add the remaining ¼ cup (60 ml) of wine. Cook for a final 15 minutes, until the onions are deeply caramelized.
12. Step
Make the aioli: In a medium bowl, whisk together the egg yolks, garlic, and mustard until smooth.
13. Step
Add a drop of grapeseed oil and whisk to combine. Continue adding the grapeseed oil, drop by drop, until the mixture begins to thicken and emulsify. Once thickened, add the remaining grapeseed oil in a slow and steady stream, whisking until combined. The mixture should be thick and glossy.
14. Step
Add the olive oil in a slow and steady stream while continuing to whisk.
15. Step
Add the salt and pepper and whisk to combine.
16. Step
Add the lemon juice in 1-teaspoon increments until the aioli is thick and pale yellow. Cover with plastic wrap and refrigerate until serving.
17. Step
Grind the burger meat: Freeze the meat grinder parts before using. Attach the meat grinder to a stand mixture. Working in batches, add the frozen cubed meat and process through the grinder.
18. Step
Divide the beef into 4 8 ounce (225 grams) portions and form into patties. Place on a cutting board. Use your thumb to press a divot into the center of each burger.
19. Step
Heat the grapeseed oil in a cast iron or stainless steel skillet over medium-high heat until nearly smoking. Add the formed burger patties to the pan and cook for 3-4 minutes, without disturbing.
20. Step
Use a spatula to flip the burgers over and place a slice of Gruyère on each one. Cook for another 3-4 minutes, until the burger is cooked through and cheese has melted.
21. Step
Place the burgers on the brioche buns, along with the aioli, caramelized onions, and arugula. Serve with fries.
